1
Bring the rice to the boil
5 minPut the brown rice and water into a pot and bring to the boil.
Vegetables
A simple vegetable dish from Japanese cooking, nimono is made by simmering kabocha squash in a sweet-savoury dashi and soy sauce broth until tender. Served over brown rice, this dish is both whole-grain and, thanks to its fish-based broth, suitable for a pescatarian diet.
Step by Step
How to make it?
2
Cook the rice
30 minSimmer the rice, covered, on low heat for thirty minutes; you can prepare the squash while it cooks.
3
Prepare the squash
10 minCut the kabocha squash into cubes, skin on.
4
Simmer the squash
20 minBring the dashi, soy sauce and sugar to the boil in a pot, add the squash cubes, and simmer on low heat for twenty minutes until tender and the liquid has reduced.
5
Serve
5 minSpoon the cooked squash over the brown rice and serve hot.
Reminder
Do not peel the squash before cooking; kabocha skin softens as it cooks and is nutrient-rich. Allergens: contains soy (soy sauce).
Editor's Note Editörün Notu
If you cannot find dashi, add a few drops of fish sauce to vegetable broth for a similar umami flavour.
Admin DadaGastro · verified in test kitchen
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